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APPEARANCE OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERES.

Author(s) : SEIDEMAN S. C.

Type of article: Article

Summary

BEEF, PORK AND LAMB LOINS WERE VACUUM-PACKAGED OR IN MODIFIED GAS ATMOSPHERES. CUTS WERE STORED AND EVALUATED, AFTER 0, 7, 14 OR 21 DAYS OF STORAGE, FOR SURFACE DISCOLORATION AND OVERALL APPEARANCE. GAS ANALYSIS OF THE HEADSPACE OF PACKAGES WAS ALSO OBTAINED. IN ALL VACUUM PACKAGING TREATMENTS, THE PERCENTAGE OF CO2 INCREASED AND THE PERCENTAGE OF O2 DECREASED WITH INCREASED STORAGE. THE GAS COMPOSITION IN MODIFIED GAS ATMOSPHERE PACKAGES CHANGED LITTLE. VACUUM-PACKAGED RETAIL CUTS AND RETAIL CUTS STORED IN MODIFIED GAS ATMOSPHERES SUSTAINED EXTENSIVE SURFACE DISCOLORATION AND WERE OF UNSATISFACTORY APPEARANCE, EVEN AFTER ONLY 7 DAYS OF STORAGE AND 1 DAY OF RETAIL DISPLAY. CONVERSELY, STORAGE OF VACUUM-PACKAGED RETAIL CUTS FOR 7 TO 21 DAYS DECREASED SURFACE DISCOLORATION AND IMPROVED OVERALL APPEARANCE IN COMPARISON TO CUTS IN VACUUM PACKAGES.

Details

  • Original title: APPEARANCE OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERES.
  • Record ID : 1981-0120
  • Languages: English
  • Source: Journal of Food Protection - vol. 43 - n. 4
  • Publication date: 1980/04
  • Document available for consultation in the library of the IIR headquarters only.

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